<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="461752" val="117477">脆皮烧肉</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>1小时以上						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">五花肉</a></label></span><span class='right'>500克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">盐</label></span><span class='right'>适量</span>
					</td><td>						<span><label class="fcbm inblok">料酒</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">小苏打</label></span><span class='right'>1克</span>
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					<h2>脆皮烧肉的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 五花肉洗净，放入沸水中汆水，捞出后马上放入凉水中浸泡半小时。</p>
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													<p class="p1"><span class="fwb">2.</span> 从凉水中捞出，沥干水，然后用刀划开，间隔约4厘米，千万不要切断哦。</p>
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													<p class="p1"><span class="fwb">3.</span> 皮向上，用叉子在皮上戳洞，洞眼密度要大，分布均匀。</p>
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													<p class="p1"><span class="fwb">4.</span> 皮向下，涂上适量盐、料酒后，放入冰箱腌制一个晚上。</p>
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													<p class="p1"><span class="fwb">5.</span> 取出腌好的五花肉，皮向上，用锡纸包住猪肉部分，露出皮。</p>
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													<p class="p1"><span class="fwb">6.</span> 然后在皮上涂晒适量盐、再均匀地抹上小苏打。</p>
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													<p class="p1"><span class="fwb">7.</span> 烤箱预热，放入五花肉上下管250度先烤30分钟，然后移上一层，只开上管烤20分钟，取出，在表皮上刷上一层油，再放入烤10分钟，取出放凉后切块即可。</p>
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					<h2>小贴士</h2>
					<p>烧肉皮脆的关键：<br />1.汆水后捞出，一定要马上放入凉水浸泡。<br />2.猪皮上扎的洞眼一定要密密麻麻，但要小心不要扎到手，也不能扎烂猪皮哦~<br />3.在五花肉入烤箱前，要均匀地抹上薄薄的一层小苏打，这是皮酥化的关键。<br />4.烧肉出炉前10分钟，在表面刷上一层油，能使皮更脆，并且更有光泽。</p>
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